Mac and Cheese Cake

A pretty fantastic dinner or side, this mac and cheese is creamy, just barely sweet, and delicious. The breadcrumb crust winds up tasting reminiscent of graham crackers, I think just because you expect it due to the cheesecake context? It works with the filling, anyway!

IMG_4819Ingredients:

  • 1 1/2 cups breadcrumbs
  • 3 tablespoons butter, melted
  • 1/2 pound elbow pasta, uncooked
  • 8 ounces ricotta
  • 8 ounces cheddar cheese, shredded or cut into chunks
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 15 basil leaves, finely chopped
  • 14 ounces canned diced tomato

Line a 9″ springform pan with parchment, and grease the parchment. Preheat oven to 350 degrees.

Mix the butter and breadcrumbs together, then press into the bottom of the lined pan.

IMG_4809Bake 10 minutes. Mine ended up in the oven for significantly longer, because some potential house buyers showed up to look at my place, but it still didn’t burn. Whew.

IMG_4810While the crust bakes, boil the water and cook the pasta, removing the pasta from the water about three minutes before the time recommended by the package. When the crust comes out of the oven, reduce the temperature to 275.

Combine the cream cheese, ricotta, and cheddar in a food processor, and process until mostly smooth.

IMG_4811Add the egg, milk, sugar, and basil, and process until smooth.

IMG_4812Drain the tomatoes and stir into the pasta.

IMG_4813Stir in the cheese mixture and mix well.

IMG_4814Pour the mixture into the springform.

IMG_4815 Bake at 275 for 45 minutes. Turn off the oven and leave in the oven for 45 minutes, then remove the oven and let sit a further 20 minutes.

IMG_4816Slice, and serve still warm.

IMG_4817 IMG_4818Preferably serve with some sort of vegetable, so your arteries don’t entirely quit working on you!

Refrigerated leftovers are admittedly much easier to get a nice looking slice of.

Refrigerated leftovers make much nicer looking slices!

Mac and Cheese Cake

From The Food in My Beard.

  • 1 1/2 cups breadcrumbs
  • 3 tablespoons butter, melted
  • 1/2 pound elbow pasta, uncooked
  • 8 ounces ricotta
  • 8 ounces cheddar cheese, shredded or cut into chunks
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 15 basil leaves, finely chopped
  • 14 ounces canned diced tomato

Line a 9″ springform pan with parchment, and grease the parchment. Preheat oven to 350 degrees.

Mix the butter and breadcrumbs together, then press into the bottom of the lined pan. Bake 10 minutes.

While the crust bakes, boil the water and cook the pasta, removing the pasta from the water about three minutes before the time recommended by the package. When the crust comes out of the oven, reduce the temperature to 275.

Combine the cream cheese, ricotta, and cheddar in a food processor, and process until mostly smooth. Add the egg, milk, sugar, and basil, and process until smooth.

Drain the tomatoes and stir into the pasta. Stir in the cheese mixture and mix well. Pour into the springform and bake at 275 for 45 minutes. Turn off the oven and leave in the oven for 45 minutes, then remove the oven and let sit a further 20 minutes. Slice, and serve still warm.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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One Response to Mac and Cheese Cake

  1. Pingback: Creamy Garlic Spaghetti Squash | sparecake

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